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Discoveries at the Jungle

  • September Hot Sauce of the Month – Sabor! Mexican-Style Hot Sauce

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    ​For September, we’re taking another look south of the border – at least as far as flavor goes. Texas Pete has, coincidentally, named his Mexican-style hot sauce Sabor!, which is Hispanic for taste or flavor. 

    Bursting with overtones of garlic, this medium heat, deep red sauce also shows up with a bit of vinegar to start, chili powder for some extra depth, as well as cumin and sea salt to bring out all of the other great,

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  • New In the Jungle – Bulk Essential Oils – Local, Pure, and Beneficial

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    Now available at Jungle Jim’s International Market, Herb ‘N Jungle is excited to offer bulk Essential Oils created by Natural Options Aromatherapy, an Ohio business. Offering a more clinical approach to aromatherapy, all of their Essential Oils are pure and therapeutic grade. While several varieties of Essential Oil have been available at the Herb ‘N Jungle for quite some time, this affordable new option is great for those who wish to put together their own blends and use them for other creations.  Read article

  • Buckeye Beer Bash and Ohio Breweries

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    This past week we had the honor to talk to a few local breweries as well as one up in Cleveland about what they do, why they do it and how excited they are to return to Buckeye Beer Bash this weekend. We talked to Urban Artifact, MadTree Brewing, Municipal Brew Works, Rivertown Brewing and Fat Head’s Brewery. Check out their thoughts about brewing in Ohio and what makes Buckeye Beer Bash so great to them below.   Read article

  • Fresh Blue Crab, And a Simple, Delicious Way to Cook Them!

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    We’re seeing some very lively shipments of fresh blue crab right now! Blue crab can be found from Nova Scotia to Argentina. Ours, in particular, are brought in live from the Chesapeake Bay area. We primarily bring in males, also known as “Jimmies.”

    One of the best things about blue crab is how easy they are to cook! A few simple ingredients and a steamer can help you feast like you’re on the shore.

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  • Discoveries at the Jungle Beverage Month: Philicon Fresh Fruit Drinks from Russia and Deep Brand Mango Drink from United Arab Emirates

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    The world of beverages is certainly an interesting one. We, as humans, need to drink every day to survive. Of course water is always the best choice, but as long as history goes back there have been millions of ways people have been making their drinking a little more fun. From purification, to pasteurization, juicing, infusing, carbonating, fermenting, distilling, mixing, and more, we have made a plethora of beverages that you probably wouldn’t have enough time in your life to even scratch the surface trying. Read article

  • Tulip Tree Trillium – Inspiration from Across the Sea

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    For us, this is the best French inspired cheese this side of the Atlantic. Made by the Tulip Tree Creamery out of Indianapolis, this creamy, soft ripened cheese would turn even the biggest Francophile into a fan. The cheese, when ripe, is one of the creamiest made in the States. 

    Having only arrived on the scene a few years ago, in 2014, it rivals some of the better soft ripened cheese makers out there.

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  • The Olive Pit Asks: To Pit or Not to Pit…

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    That is the question! How does a delicious, whole, Kalamata sound? Now, we’re sure you’re thinking, “Of course the olive is whole! I don’t want it sliced…”  Well, a “whole” olive refers to an olive that still has the pit intact, versus having a pitted olive, which has the pit removed.  

    Whole olives or pitted olives is an age old question. Some things to consider when trying to decide between the two:

    When the olive is cured, Read article

  • The Cooking School – September and Beyond, Let’s Get Cooking!

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    It’s already time to think about summer winding down as the colorful and cool days of fall arrive.

    Dave Schmerr’s wine tastings had a breakout favorite with Wine and Small Bites. It was so well received that we now offer two different dates and two different menus for you to enjoy this fall. Our students raved about the delicious small bites of food with wines paired specifically to them. Look for these classes with The Tasting Room logo.

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  • Discoveries at the Jungle Beverage Month: Sangria Senorial from Mexico and Fruits of the Nile Gourmet Nectars from Egypt

    Comments Off on Discoveries at the Jungle Beverage Month: Sangria Senorial from Mexico and Fruits of the Nile Gourmet Nectars from Egypt
    ​The world of beverages is certainly an interesting one. We, as humans, need to drink every day to survive. Of course water is always the best choice, but as long as history goes back there have been millions of ways people have been making their drinking a little more fun. From purification, to pasteurisation, juicing, infusing, carbonating, fermenting, distilling, mixing, and more, we have made a plethora of beverages that you probably wouldn’t have enough time in your life to even scratch the surface trying. Read article

  • Discoveries at the Jungle Beverage Month: Antarctica Guarana Soda from Brazil and Niasca Limonata Sparkling Lemon Beverage from Italy

    Comments Off on Discoveries at the Jungle Beverage Month: Antarctica Guarana Soda from Brazil and Niasca Limonata Sparkling Lemon Beverage from Italy
    The world of beverages is certainly an interesting one. We, as humans, need to drink every day to survive. Of course water is always the best choice, but as long as history goes back there have been millions of ways people have been making their drinking a little more fun. From purification, to pasteurisation, juicing, infusing, carbonating, fermenting, distilling, mixing, and more, we have made a plethora of beverages that you probably wouldn’t have enough time in your life to even scratch the surface trying. Read article
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